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Lemon and Chamomile Marmalade by Kylee Newton

Recipe shared by Kylee Newton
for Moore Wilson's 2023 Calendar






3 chamomile teabags, split
800ml water, boiled
1kg thin-skinned lemons, unwaxed or scrubbed
700g white sugar



Sterilise your jars and lids and place several small saucers in the freezer.

Add the chamomile to the boiled water and brew for 5 minutes.

Squeeze the juice of two of the lemons into a jam pan. Carefully cut the skin off half of the lemons, discard the skin and chop the flesh into 1cm chunks. Cut the remaining lemons in half lengthways and finely slice into 1mm semicircles, then add to the pan with the juice collected on your chopping board, discarding as many pips as you can.

Add the chamomile tea to the lemons and bring to the boil over a medium-high heat, stirring intermittently for 12–15 minutes to soften. Stir through the sugar until it has completely dissolved and bring back to a rapid boil over the highest heat for 8–12 minutes, stirring only when needed.

Remove from the heat and start set testing for a hard-set jam on a chilled plate, If there isn’t an evident wrinkle on the plate, return to the heat and keep testing every minute until there is. Once at the desired set, skim off any scum, then ladle the marmalade into hot sterilised jars and seal. Store unopened in a cool, dark place for up to a year. Once opened, keep in the fridge and eat within 3–4 months.

For more detail on testing and sealing see Kylee’s book.


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Lemon and Chamomile Marmalade by Kylee Newton